We picked up our grass-fed lamb last week. I used the stew meat right away to make an Arabic dish for Friday’s dinner.
I also had fresh green beans our family had grown. I pressure canned most of our green beans, but I saved some fresh for this stew.
The dish is called Loubieh — which means “green bean stew” and is served over rice. Our dinner was fantastic. The lamb’s flavor is excellent and it is so tender.
Loubieh — Arabic Green Bean Stew
- 1 to 2 pounds grass-fed stew lamb (or beef)
- 1 onion, chopped
- 3 tablespoons extra virgin olive oil
- 2 to 3 cloves garlic, minced
- 1 can tomato paste
- 4 cups filtered water
- 2 16-ounce packages frozen green beans (or 2 pounds fresh green beans)
- 2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 4 cups brown jasmine or basmati rice (cooked and warm)
Saute lamb and onions in olive oil over medium heat in a 6 quart stock pot. After a few minutes, add garlic. Let onions saute until transparent and soft. In a 4 cup measuring cup, mix tomato paste, salt and pepper with water until smooth. Add tomato paste mixture to pot. Bring to boil, reduce heat, cover and simmer until lamb is tender (about an hour). Add the green beans. Let simmer, covered, until tender, about 20 minutes. Adjust seasonings. Turn off heat. Serve over cooked brown rice.
© 2006 by Wardee Harmon
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Dear Wardee,
Also sounds yummy! I find that I am troubled when I look for stew meat. The one time I bought it, it was tough and I have been afraid to buy any since. How do you know it will not be tough?
P.S. A question from the other recipe. Where do you get vitamin C powder? From the co-op?
Love, Robin
Robin, yes, I know, stew meat can be troubling. If you need to cook it longer to make it tender, go ahead. I have simmered stew meat for a couple hours before. It just so happens that the lamb stew meat we used the other night was so tender, it only required 30 minutes (yumm). One thing you can doto make sure you have tender meat is to buy lamb sirloin or another tender cut and cut it up yourself into stewing chunks.
I get the Vitamin C powder from Trader Joe’s or a health food store. At TJs it is with the nutritional supplements in a jar. In the health food store, it is in the bulk spice section.
This sounds like a great recipe. I was wondering how it would go without meat though. I’m not a vegetarian, but I do try to moderate my meat intake. Has this recipe ever been tried with chicken? Other than the meat, it looks like a very healthy stew. Thanks for sharing it!
I’ve made this meal with crispy tofu (fried in olive oil and seasoned with garlic, salt & pepper), lamb, beef. When I was growing up and a vegetarian, my mom made it frequently without any meat at all. In fact, she still does for my sister. I think it would be good with chicken, too. Give it a try! I’m intrigued by the idea. I might try it myself! Thanks for the comment.
Hi
Last night I made the loubieh. It was awsome, But I was sondering if there are any authentic arabic spices to put in it, to make it taste more authentic. My fiance is Lebenese and I want to make good arabic food for him. Please let me know. I live close to serveral middle eastern groceries. Im trying to perfect my cooking. So he doesnt miss his Mothers cooking .. ( Ha Ha )
Hi, Monica.
I’m glad you enjoyed the recipe. This is one of my favorite dishes!
To answer your question, the recipe is authentic — the lamb, garlic, salt & pepper are traditional Arabic flavors. I grew up eating it just this way at home and at Arabic relatives’ homes.
However, I have an Arabic cookbook which is compiled by The Arab Women Union in 1970 in Detroit, MI. The Loubieh recipe in it calls for cinnamon and allspice to taste, along with the garlic, salt & pepper. I have never eaten it flavored this way. I’m sorry I can’t tell you how much to use, should you try adding cinnamon and/or allspice. Only that you should go sparingly on the allspice, especially, as it is a strong spice. You might ask at one of the Middle Eastern markets near your home, to see if they could tell you how much to use.
Did you try the Mujadareh recipe on my blog? You can also add cinnamon to that recipe. Another recipe on my blog that is very good is the Middle Eastern Lamb Ragout. Both of those recipes are listed on the Recipes page (https://traditionalcookingschool.com/recipes/).
Best wishes on preparing more authentic foods for your fiance!
thank you so much for you response. i will try all your recipes. they are so wonderful
I make this for my persian husband and family, and I use cinnamon, turmeric, and lemon juice in addition to the ingredients you list. I often use grass fed hamburger for a quick meal.
This is traditional persian, and we call it Khoresht e Lubia, or Lubia Polo.
Nushe jan!
Hi, I was wondering if you could make this with venison? I made it just as the recipe is above but with beef and it was YUMMY! I couldn’t believe how delicious it was compared to how easy it is to make. My husband is a hunter so we have more venison than I know what to do with. Plus the flavor is sometimes overwhelming to me. Just curious on your thought. Thanks!
Lori — Yes, definitely! Venison, buffalo, goat, lamb, beef… it is all delicious. 🙂
I have made this loubieh with chicken and it was also awesome and same with the beef ,I just don’t like the taste of the lamb as it is too strong and the smell for the lamb makes me loose my appetite.Thanks for sharing the recipe.